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CHILLI CON NOBODY

The idea behind this chilli was to achieve an honest healthy dish with no disguises. With only enough chilliness to satisfy my need for a hot fix but not so much my wife (who wont entertain anything hot or spicey) would not pull one of those wrenched faces you just hate. My first two recipies took 8-9 times to get it to how I wanted. For this chilli i was amazed that it was perfect the first time and so good I didn,t feel a need to change anything. Luckily I had measured and wrote down every ingredient, method and time so I can repeat it and share it with you.
Before I tasted it I thought it didn,t look right, it wasn,t brown and how can I turn it brown. But once I tasted it I was surprised how clean it tasted and decided not to make any disguise! You could of course save some of the dish and the next day make a damn good curry. Sorry Wifey.

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Preparation

1 Fill the bottom of a deep sided frying pan with enough sunflower oil to cover the bottom and then just a little more. Heat at about 8 and when it starts to smoke turn down to 6. Add the onions, garlic, a heaped teaspoon of chilli flakes and 8 green caradom pods. Stir frequently with a flat wooden spoon for 5 mins.
2 Add the spring onion and raisins. Turn the heat down to 3-4 depending on your hob, it is intended to gently cook without waiting forever. Stir frequently for 5 minutes.
3 Sieve the clean the beans under cold water and add to dish with the sweetcorn, peas/carrots and the tomatoe. Add just a tiny amount of water (1/4 of a mug) as the veg will give much moisture as they heat. Turn up the heat again to 5-6 with the idea to gently simmer for 10 minutes stirring frequently.
4 If rice is required start now. Take out the tom,s from the can (keep juice) and cut into thirds. Place in pan with only half the juice (keep the rest) as all the juice would be too tomatoey. You can taste and add more juice later if desired. Cook for a final 11 minutes stirring frequently and keeping a gentle simmer. Add water only after all the dish as become very hot (only way to know the true consistency). Add more chilli powder or other spices as req,d but don't slate me if you have changed the recipe too much .